Ingredients

　　1/4 cup packed brown sugar

　　1/4 cup chopped macadamia nuts or pecans

　　1 tablespoon brandy

　　One 14-ounce round of Brie

　　Apple wedges

　　Pear wedges

　　Lemon juice

　　Crackers

　　In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to one week. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie, and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.